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As you guys may recollect, a week ago i posted my NewYork Style Cheesecake recipe.....we ate it for a good 3 days, sparingly, making sure that some of it was always present in refrigerator...

We were in love..i know there are no bake versions, but trust me, there is a huge difference between the baked and non baked ones...HUGE!!

As i have said earlier, make sure you have everything in room temperature atleast for 4-5 hours,this just makes mixing easier and your batter will be lump free. By the way, did i mention that this one is egg less??(Ofcourse,the title screams it!!!)

As always start by preheating your oven to 350F(180C). Take some oreo cookies and powder them with the help of a rolling pin.

Meanwhile melt some butter and mix it to the powdered oreo resembling wet sand. This time i dumped them into the saucepan. Be careful not to add too much butter or after baking the surface may become rock hard!!

Press it into the spring foam pan with the help of a spoon and bake for 7 mins.

Line the spring foam pan with two layers of foil. This will prevent the batter from leaking out as we shall be baking by using water bath. While the base bakes, take cream cheese,all purpose flour,vanilla extract,lemon juice,sugar,sour cream and mix with the help of a whisk. If your cream cheese has been at room temperature it becomes relatively easier to mix without forming any lumps.

Add some powdered oreo into it.

Mix them well and pour into the pan. Also keep some water fro boiling and pour it into a larger baking tray.

Bake for 40-45 minutes(as this is a mini spring foam,for traditional six inch pan,it should be an hour) or till upon shaking the centre gives a jiggle.Once its done, let it cool inside the oven for another 30 minutes. Leave half the oven door open.

For best results,allow it cool outside for another 2-3 hours and refrigerate over night or atleast 4 hours before serving. And as in my previous post i have mentioned, baking traditionally with the help of water bath prevents the cake from cracking.(Even if it cracks,who cares,its still Cheesecake for heavens sake!!!) Top it up with some oreo goodness....

They tasted exactly the same even without eggs!!

Ingredients:(1 mini spring foam pan)

Cream Cheese- 4oz(1/2 packet)

Sour Cream - 1/4th cup

Sugar- 1/2 cup(as per taste)

1 tsp vanilla extract

1 tsp all purpose flour

1 tsp fresh lemon juice

Oreo Cookies- 10-12

2 tsp butter

Method:

Preheat oven to 350F. Prepare the base by mixing powdered oreo and melted butter. Mix cream cheese,all purpose flour,vanilla extract for 5 minutes or till a smooth consistency with the help of a whisk. Add sour cream, lemon juice, sugar and 1or 2 powdered oreo. Mix well. Pour into the pan. Bake for 40-45 minutes. Garnish with few more oreos.

I have had some of the best cheese cake from New York. Eileen's Special Cheesecake being my favorite. The texture,taste,color...everything is just perfect! Even the ones available at Penn Station aren't bad either. I dared make one the other day and in the old fashioned way. Yes,you need will power and patience to not eat it right away!!
Firstly, you dont exactly need stand mixer,i have just used my whisk and it was perfect. Every single ingredient must be at room temperature before you get baking. I kept them out for atleast 6 hours. I used water bath for even temperature distribution and my cake didnt crack...

Start by preheating your oven to 325F. In a zip pouch place the graham crackers or any biscuits of your choice and powder it by rolling pin.

Add 3 tsps of melted butter and spread evenly across the spring foam pans. I have used 2 mini spring foam pans.

Bake for 7 minutes. Mean while lets start working with the cream cheese. In a bowl, add some all purpose flour(to bind the batter),vanilla extract and cream cheese and mix together till smooth. It took me just 5 minutes.

Add lemon juice,sour cream,sugar,egg and mix thoroughly. No need to over mix the batter. Pour onto the prepared pan with a ladle .

Mean while keep some water for boiling and prepare a water bath. This prevents the cheese cake from cracking. Inorder to prevent the batter from leaking as in a spring foam pan wrap two layers of foil before placing in water bath. Bake the cheese cake for 40-45 mins or until upon shaking the pan the centre gives a little jiggle.

Once its done, let it cool inside the oven for another 30 minutes. Leave half the oven door open.

Notice how the cake has left sides. And yes, No CRACKS!!!!

For best results,allow it cool outside for another 2-3 hours and refrigerate over night or atleast 4 hours before serving. Before opening the pan,its best to run across a knife. Its usually a good idea to bake them the previous day. Garnish with fruits or toppings of your choice!

Every single person in my family is a self proclaimed sea food lover!! Me and Rakesh are big time into it. I have tried making prawns in almost all different forms and this one is my favorite. The ones prepared by my mom is called "Theeyal" and is prepared by grinding coconut and adding drumsticks. Apart from being mind blowing in taste,its also time consuming and the lazy me prefers cooking as fast as possible. My version is relatively simple and contains flavors coming out of the commonly used Indian spices.

Without further delay,lets get cooking.....

Clean Shrimp. Make a paste of coriander leaves(cilantro),mint leaves,ginger,garlic,green chillies and marinate shrimp for 15-30 minutes. Some time i dont bother marinating,just use it by mixing in the paste right away.